1 lb. beans (green, wax, and Romano), blanched
½ pint grape tomatoes, cut in half
2 tablespoons chopped shallots
2 tablespoons fresh basil, thinly sliced
3 tablespoons lemon oil (see recipe below)
1½ teaspoons sherry vinegar
Salt and pepper to taste
Zest from 1 lemon
1 pint oil (grape seed oil is best, or olive oil)
Put beans in a pot of salted, boiling water for 1 to 2 minutes until cooked through. Remove beans from hot water and place in ice water until cool. Drain and pat dry. Mix beans with remaining ingredients.
Put zest and oil in a blender for 20 seconds. Let sit overnight in the refrigerator. Strain.